Spicy Cucumber Salad

This could be served as a spicy condiment with rice and your choice of meat.

I eat this as a snack, to carry me over while our dinner meal is prepared.

When I began preparing Korean dishes, I started keeping a hot pepper paste.

A small tub lasts for months in the refrigerator; so, I learned to shop around for the best price and longest date of expiration.

This recipe uses half-tablespoons for several of the ingredients.

I measure the dry ingredients first, then the liquid ones; and last, the hot pepper paste.

This recipe uses a seedless cucumber.

The choices are English or Persian.

Persians are generally sold in a bag and English as a singular cucumber.

There is no need to peel these cucumbers.

I used one English cucumber.

If using Persian, use two or three.

Ingredients

Cucumber, 1 English

Kosher salt, ½ Tbsp

Soy sauce, 1 Tbsp

Sesame oil, ½ Tbsp

Sugar, ½ Tbsp

Hot pepper paste, ½ Tbsp

Onion, 3 thin slices

Garlic cloves, 3

Green onions, 2

Preparation

Preparing the cucumber is important. Cut off both ends. Slice ¼ inch thick. Place into a bowl. Sprinkle the salt over the sliced cucumbers and gently mix around. Sit 10 minutes. Drain the liquid. Assemble the remaining ingredients. Chop the onion slices into tiny pieces. Grate the fresh garlic cloves. Chop the green onion. Everything is mixed into the bowl of cucumbers. Add the onion, garlic and remaining ingredients, mixing as you add them. Pack into a jar and refrigerate for 24 hours. Halfway through, turn the jar over. Will keep one month, refrigerated.